Best 6 Flavorful Roasted Red Pepper Sauce Recipes

ROASTED RED PEPPER SAUCE

Steps:

• In a saute pan, heat oil. Saute garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Take off heat and puree in a blender. Season with salt and pepper.

ROASTED RED PEPPER SAUCE

Steps:

• In a food processor or blender, add the tomatoes, roasted red peppers, garlic, salt, basil, and oregano. Blend until smooth. Add the heavy cream and blend until incorporated.
• Pour the red pepper sauce into a medium saucepan, and heat over medium high heat. Add the grated parmesan cheese, and slowly bring sauce to a simmer. Whisk until the cheese is melted, and the sauce is warmed through.
• Prepare the noodles according to package instructions. Serve sauce over cooked noodles.
• Garnish the sauce with extra grated parmesan cheese and fresh parsley!

ROASTED RED PEPPER SAUCE

Steps:

• In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY

Steps:

• Heat oven to 500°F (260°C).
• Spiralize the yellow squash and zucchinis into a large bowl.
• Bring a large skillet over medium heat and add olive oil.
• Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
• Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
• Roast the red peppers until black and charred bits appear, about 25-30 minutes.
• Carefully remove the red peppers from the oven and remove the charred black bits.
• Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
• Heat a large skillet over medium heat.
• Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
• Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
• Add basil and stir, 2-3 minutes.
• Serve with red pepper flakes and basil.
• Enjoy!

ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
• Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
• Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
• Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
• Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
• Remove from heat& carefully puree in a blender.
• Season to taste& pour over your favourite pasta.

VEGAN ROASTED RED PEPPER CREAM SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
• Bake for 20-30 minutes, or until the skin blackens.
• Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
• Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
• To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
• Serve either chilled or heated up.
• Enjoy!